Archive for category: Recipes

Hello my lovely readers!! After never ending hours of traveling and working in Argentina, finally I have time to chime in and say Hola! I am so excited to be in South America and to go to Chile next week =] I wanted to share a recipe for homemade sushi I tried the week before I left and also let you guys know that I will be having a few guest bloggers while I am away so I hope you like what they have to share. I also have a couple of tutorials lined up and I will be sharing a little about the new look HowJoyful will get next month! I am so excited to reveal a new logo and complete new design. So yeah even tho I am gone this place will be busy!

Ok, so now that you are all updated let´s talk sushi! I do have to warn you guys that this was my very first attempt at homemade sushi, but I totally LOVED it! It’s not just delicious but SO much fun to make.

The roll in the top, was my very first attempt rolling and cutting, so it was a mess. The one below was my second time and I learned from my mistake because while I cut the roll It pretty much fell apart, so for the next I actually wrapped the roll in plastic too, so it kept the shape when I cut, much better huh?

The sushi I made was kind of a mix between a california and a philadelphia roll, with exessive amouts of avocado (YUM!) OK, maybe not excessive, but with a lot considering the size of the roll =] I think one of the most important things is the sushi rice, it was my very first time making rise that way, it end up being just the way I needed it.

INGREDIENTS

UTENSILS

– bamboo mat wrapped in plastic
– sharp knife

PREPARATION

To prepare it I watched the video in the DIY sushi site, they explain how to make California rolls, the video is very easy to follow and event ho my first roll was not very tight (another reason why It was such a a mess when cutting) after the second attempt things got better =]

I hope you all are having a great day!! I am having troubles syncing my laptop with my work iMac, so hopefully today I get to read my emails (I have not been able in a week now)
Miss you all!
XOXO

A few weeks a go I read an awesome Double coconut cream pie recipe in my mother in laws magazine All you. Just with the picture I was sold on trying it, but the filling was not as good as I expected, so I decided to change it and make my own, well kinda.

So today I want to share my version of the recipe, because it’s not only pretty it’s DELICIOUS! I bake it for our first legal marriage anniversary last week and Ken and I loved it! It is very sweet so if you get tired of it easily, just serve really small portions. Trust me it’s worth it!

Ingredients:

5 cups of sweetened flaked coconut

5 Tbsp. unsalted butter

1/2 a cup chocolate chip

1 box of Jell-o instant vanilla pudding

1 Tbsp. vanilla extract

1/4 cup of sugar

2 cups of COLD whole milk

Medium size box of heavy cream (the 473ml)

Additional sweetened flaked coconut, toasted

Preparation:

CRUST
Preheat oven to 350F. Mist a 9-inch pie plate with cooking spray. Place 3 cups of coconut in a bowl. In a pan melt the butter. Stir butter into coconut until moistened. Press mixture into bottom and sides of pie plate. Bake until crust is light golden brown, if edges are browning before bottom, cover edges with strips of foil, 20 to 30 min. Check often. Take crust out of the oven once done, sprinkle chocolate chips over hot crust and let stand until melted. refrigerate for 1o to 15 minutes.

TOASTED COCONUT
Mist a cookie sheet with cooking spray. spread coconut and cook for about 10 minutes or until golden brown, check often.

FILLING
Prepare Jell-o instant vanilla pudding according to direction with the 2 cups of COLD milk, once its start to soft-set add the other 2 cups of sweetened flaked coconut and mix. Poor custard into crust cover with plastic wrap, pressing directly against surface of custard and chill for 15 minutes.

CREAM TOP
Using a mixer, beat cream until stiff peaks form, add the vanilla and sugar slowly and keep beating. Spread whipped cream over custard swirling decoratively. Sprinkle with toasted coconut, Chill pie for 30 minutes and its READY!

I really recommend to try this, well if you do like coconut. My Mom can’t stand it so of course I will not make it for her hehe!

I don’t know if I’ve mentioned before, but Lemon Pie is my absolute favorite, my mouth waters just by thinking about it, and I think I make at least one a month =]

Since I showed you all the mini pies I baked for the Poodle baby shower, I decided to share the recipe, because it’s not only super yummy but also super easy!

INGREDIENTS:

1 bag of graham crackers (smash them into crumbs)

1/4 cup of softened butter

1 or 2 lemons (Juice of 1 or 2 and the zest of only 1)

1 can of condensed milk

4 egg whites

2 tablespoons of granulated sugar

DIRECTIONS:

– Preheat oven to 350 degrees F.
– In a bowl mix the crackers with the butter and half the lemon zest. If it’s easier use your hands to combine.
– Press about 2 tablespoons of mixture evenly cupcake pan. Use your fingers to reach better. Cook for 6 – 10 minutes or until lightly browned.

– In a bowl mix the can of condensed milk with the juice of 1 or 2 lemons (i like it very lemony so I always use 2) also add the rest of the lemon zest.
– Add about 1-1/2 tablespoon of filling into the crust.

– Beat the egg whites at high speed with an electric mixer until soft peaks form. With mixer running slowly add the sugar.
– Cover the pies with Meringue, I like to add meringue to a Ziploc bag and cut one tip so I can decorate better (I don’t have the cool tips to decorate yet! )

– Cook for 10 more minutes or until the top of your pies are golden brown.

Let them chill and enjoy your little bites!

I love Lemon Meringue Pie. When I lived in Chile I used to make my own crust from scratch, but here I discover that using graham crackers is so much easier! One more thing I like about cooking and baking in California

This is a recipe my Mom has made, specially in September (Chilean independence’s day) ever since I can remember, I LOVE empanadas!

So now that my Mom is here in California we decided to make them together, I’ve cook Empanadas for my Hubby before, but there’s something so awesome about cooking with my Mom

So now I’m sharing our recipe with all of you, we did all the conversions and replaced the ingredients to cook them in California. So get your ingredients together because this is not just fun, is SOOO YUMMY!

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